Preheat the oven to 350 degrees. Split the vanilla beans in half lengthwise and scrape out all the vanilla “caviar,” the tiny black beans inside. Stir the caviar into the cream. Set aside for 15 minutes.

Sift together the flour, granulated sugar, baking powder and salt. Divide the cold butter into pats, then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.

Mix the vanilla cream with the egg, then combine with the flour mixture. Stir gently with a fork just until it comes together.

Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. The mixture will be pretty crumbly. Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2- to 3/4-inches thick. Use your hands to help with the forming if necessary.

Cut the rectangle into 12 rectangles. Next, cut each of those in half diagonally, to form two triangles. Transfer to a parchment or baking mat-lined cookie sheet and bake for 18 minutes.

Remove scones from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Glaze Ingredients

1 whole vanilla bean

1/2 cup whole milk, plus more if needed

5 cups powdered sugar, sifted, plus more if needed

1 dash of salt

Glaze Directions

Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.

Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.

One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.